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david@nederlandergroup.com

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    http://www.manifestdistilling.com

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    Jacksonville, FL

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  1. Anyone on this thread working with coffee ever tried macerating with the roasted bean as opposed to brewed coffee?
  2. Other than using a heads/water cleaning or PBW do you guys do anything else for a post distillation clean up? I've experimented with Citric Acid for organic compounds and Sodium Hydroxide for inorganic when cleaning out any of my tanks. I'd rather find a one stop shop for both a post distillation CIP run and a more thorough cleaning when switching between spirit categories (Gin/Whiskey...etc).
  3. Congrats Grand Teton - We are in the process of building out so I can't offer you seasoned advice on raising capital after opening. We did raise outside funds for our initial operation. We have a combination of family/friends and outside investors. Where we found the most traction was igniting an ambassador who was passionate about our idea and was willing to run point. They opened an LLC and courted others to go in that way. This group is made up of all local business owners who wanted to participate in something that was going to further our city as a whole.
  4. It looks like the racelabel website is having trouble. We spec'd out this labeler. Would love any feedback if anyone here has used it. http://www.take-a-label.com/tal-3100r/
  5. Thanks John - Just to clarify, on the mashtun are you using the jacket for heating and cooling or an external heat exchanger for the cooling? Thanks again!
  6. John and James - thanks for your input. Not to be argumentative but it seems like the the systems needed in order to use DSI add some layers of complexity (either secondary loop OR culinary grade steam filtering). I realize that having any coils in the mash tank create an issue with cleaning but also allow my mechanical systems to run on completely closed loops. If I'm missing something else, let me know. Thanks again!
  7. First, forgive me if I'm posting something that exists within these threads. I've done searching and found a lot of indirect information but nothing that rounds out what I'm looking for. We are designing our system and have the opportunity to go with either setup for our mash cooker. Right now our plan is to use direct steam injection but I've received a lot of criticism from other distillers who state that introducing steam that could have possible contamination from boiler treatment (even if it is food grade) is a big mistake. The other side of the argument is that we've (the royal we) been making whiskey in America for 60 years using live steam injection. It's efficient and works, so why change it. The alternative is to use internal coils running indirect steam in combination with a dimple jacket for cooling water. *We are using a low pressure Colombia boiler If you could set this up however you wanted, what would you do and why? Thanks in advance.
  8. Just got some grain pricing back for our first order - happy to share: Rye Flour .42/lb (2 pallets or less - cost decreases from there) Red Wheat Flour .405/lb (2 pallets or less)
  9. Hey Anton-Paar-- New guy on the block here, so forgive me if the answer to my question is common knowledge. We are gearing up to open our facility in Florida and I'm mapping out our workflow with regard to proofing. I've had experience with both the DMA-35 and the DMA-4100. What, if any of your units, are approved by the TTB for final proofing? Thanks -
  10. Might be a newbie question (cuz I'm a newbie) but is there any point in running your Neutral through the column before hitting the basket? Perhaps you are just bypassing the trays, but I wanted to clarify. My impression is that there is little value in running neutral through the trays if you are already at a high ABV.
  11. Not to hijack the post, but has anyone had experience with the 4 head pump driven filler from E-Pak?
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